Raspberry Surprise Lemon Cupcakes

Last Friday was my last day working in the London office for the next six months. I am now working for the same company in Oxford until September, which is great as it means I can spend more time at home and with my family. 🙂

I will miss London though and my last day seemed like a good excuse to take in some cupcakes (the normal rather than healthy variety!), but as I was making these before work I needed something quick. I decided to experiment a bit by putting a raspberry filled with jam in each cupcake – I have to say it worked pretty well – Kind of a (slightly) healthier light and fluffy cupcake take on a doughnut…

Before Baking

After Baking… the raspberries are almost entirely hidden!

They went so quickly I didn’t get a chance to take a picture of one cut in half with the raspberry oozing out… I guess I’ll just have to make another batch!

Here is the recipe in case you are interested! It is super easy… These were very lemony, but then I love lemon. If you don’t like your lemon flavour too strong maybe only use 1-2 lemons. (This recipe makes about 12 cupcakes)

Method

In a large bowl, rub together lemon zest and sugar until you can smell the lemony aroma.

Mix together flour, baking powder, and salt; set aside.

Add the melted butter to the bowl with the sugar and zest and whisk for a couple of minutes until light and fluffy. Add the egg and whisk until well combined and aerated. Stir in the milk and then the dry ingredients until just combined.

Stir in the lemon juice.

Fill each mini cupcake case cup 3/4 full with batter. Place one raspberry, filled with a teaspoon of raspberry jam, open side down, in the middle of each cup.

Bake until golden and a cake tester inserted into a cupcake comes out clean – probably about 15 minutes. Then leave to cool.